Food that could save your life,Bananas (Musa sp.)

Bananas (Musa sp.)
Did you know…the banana is not actually a tree but, in fact, the world’s largest herb?

What’s the Story?
Arabian slave traders are credited with giving the banana its popular name. In Arabic Banan means “finger.” There are over 100 varieties of bananas but the most popular worldwide are the Apple, Silk, or Manzana; Cavendish (the most common imported variety to the United States); Cuban Red; Gros Michel; Ice Cream or Blue Java; Lady Finger; Orinoco, sometimes called “hog,” “burro,” or “horse” banana; Popoulu; Valery; and Williams varieties.

A Serving of Food Lore…
The earliest cultivation of the banana is said to have originated in Malaysia over seven thousand years ago. Bananas then traveled to India, where they were discovered by Alexander the Great in 327 B.C. and continued to travel throughout the Middle East, eventually finding their way to Africa. In 1516, a Portuguese Franciscan monk brought banana roots with him to the Canary Islands and, soon afterward, they found their way throughout the Western Hemisphere. In the early 1900s, bananas began to be imported into the United States from Cuba. The term Banana Republics referred to
those countries’ economies that were largely dependent on banana trade.

Where Are Bananas Grown?
Over 130 countries contribute to the fourth largest fruit crop in the world. The vast majority of the world production of bananas comes from countries in Latin America, followed by Southeast Asia, and a smaller contribution from Africa.

Why Should I Eat Bananas?
Bananas are a good source of vitamin C, B6, and fiber. Green bananas are an excellent source of resistant starch, which tends to be digested slower, thus not causing blood glucose to surge. Resistant starch may reduce the risk of many different types of cancer, especially colon cancer. Red bananas contain more vitamin C, beta-, and alpha-carotene than yellow bananas do. They are an excellent source of potassium, supplying about 300 to 400 milligrams per medium banana. The U.S. Food and Drug Administration (FDA) recommends eating foods rich in potassium and
low in sodium, which may help reduce the risk of high blood pressure and stroke.

Home Remedies
Many cultures use banana peel for eliminating warts and also for soothing mosquito bites. Try rubbing your skin with a banana peel after an insect bite to reduce the swelling, itching, and irritation that often results after a bite. The secret may be that the enzymes within the peel are helpful in reducing inflammation. At the very least, the cool peel against hot skin feels great.
                                         Throw Me a Lifesaver!
ULCERS: Animal research found that bananas caused the cells that line the stomach to produce a thicker protective barrier against acid. Bananas were also found to contain compounds called protease inhibitors that help destroy harmful bacteria such as H. Pylori, believed responsible for most stomach ulcers today.
DIARRHEA: Researchers tested three different groups of children with diarrhea. One group was treated with a diet that included bananas; a second group received pectin; and in the third group the children were given plain rice. The “banana group” fared best—eighty-two percent of them recovered within four days.
REDUCED KIDNEY CANCER RISK: A large population study found that women who ate bananas four to six times a week reduced their risk of developing kidney cancer by fifty percent compared to women who did not eat bananas.
                                       Tips on Using Bananas
SELECTION AND STORAGE:
• Select full-yellow bananas if you are going to eat them within a few days.
• Use fully ripe bananas, with speckles on the peel, for baking, mixing smoothies, or in recipes that specify mashed bananas.
• Keep bananas on a fruit dish at room temperature.
• If you want the bananas to ripen faster, place the bowl in the sun or ripen in a brown paper bag with a piece of apple or a tomato overnight.
• Storing bananas in the refrigerator will delay ripening but will turn the peels black.
PREPARATION AND SERVING SUGGESTIONS:
• When peeling and slicing bananas that you won’t be serving immediately, dip them into lemon, lime, or orange juice to slow browning.
• Heating enhances the taste and smell of bananas. Slightly under-ripe fruits are best for cooking, as they hold their shape better.
• Eat them raw, cooked, or frozen. Bananas can be added to baked goods, hot and cold cereals, and desserts.
                                     Banana-Blueberry Bread
                                       by Nicki Anderson
                                     Servings: 12 • Prep and baking time: 1 hour
Nothing smells or tastes as good as fresh-baked banana bread. My girls love Nicki’s banana bread toasted, too. This recipe contains five powerhouse foods.
INGREDIENTS:
1½ cups bananas, mashed
¾ cup blueberries (if frozen, thawand drain well)
2/3 cup light brown sugar
¼ cup canola oil
1 large egg white
1 large egg
1 cup all-purpose flour
¾ cup whole wheat flour
1¼ teaspoons cream of tartar
¾ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
Cooking spray

DIRECTIONS:
Preheat oven to 350 degrees. Combine banana, brown sugar, oil, and eggs in a large bowl and mix until smooth. Combine flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt in another bowl and mix thoroughly. Add flour mixture to banana mixture, stirring until moist. Add blueberries. Spoon batter into an 8 × 4 loaf pan generously coated with nonstick spray. Bake at 350 degrees for 40 minutes or until
toothpick inserted comes out clean. Cool for 15 minutes before removing from pan, then cool completely on rack.

BREAK IT DOWN…
Calories: 132; Total fat: 5g; Saturated fat: 0.5g; Cholesterol: 18mg; Sodium: 19mg; Total carbs: 20g; Fiber: 1g; Sugar: 13g; Protein: 2g.